Spicy Thai Drunken Noodles (Pad Kee Mao) Recipe for Noodle Lovers

Spicy and aromatic thai drunken noodles dance with bold flavors that wake up your taste buds instantly.

Friends always request this incredible dish when we gather.

Authentic street food culture comes alive through wide rice noodles simmering with chili and garlic.

Wok-seared ingredients create complex layers of sweet, tangy, and fiery sensations.

Restaurant-quality meals emerge quickly in your own kitchen with minimal preparation.

Crisp vegetables and tender protein make this recipe irresistibly satisfying.

Discover why passionate cooks consider pad kee mao a perfect balance of texture and taste.

Why Thai Drunken Noodles Are Bold and Addictive

• Adapt the recipe by swapping proteins like chicken, shrimp, or tofu, and adjust spice levels to match your personal taste preferences with total culinary freedom.
• Recreate the vibrant, bold flavors of Bangkok's street food scene right in your kitchen, bringing exciting international cuisine to your dining table without complex techniques.
• Minimize cleanup with this single-pan meal that combines noodles, vegetables, and protein in one delicious, efficient cooking process, making it perfect for busy home cooks seeking convenience and maximum flavor.

Ingredients to Make Thai Drunken Noodles

• Rice Noodles: The heart of the dish, these wide, soft noodles soak up the delicious sauce and provide a perfect texture.

• Chicken, Beef, Shrimp, Tofu: Protein options that add substance and flavor. Choose fresh, high-quality protein for best results.

• Garlic, Thai Chilies: Aromatic base that brings intense heat and deep flavor to the dish.
• Onion, Bell Pepper, Broccoli, Snap Peas: Colorful vegetables that add crunch, nutrition, and visual appeal. Use fresh, crisp vegetables for the best texture.

• Oyster Sauce, Soy Sauce, Dark Soy Sauce: Rich, umami-packed sauces that create the signature Thai flavor profile. Choose authentic Asian brands for best taste.
• Fish Sauce: Adds depth and traditional Thai seasoning.
• Brown Sugar: Balances the salty and spicy flavors with a touch of sweetness.

• Thai Basil Leaves: Essential aromatic herb that gives the dish its authentic Thai character. Fresh leaves are key for maximum flavor.

• Vegetable Oil: Neutral oil for stir-frying that allows other ingredients to shine.

Directions for Pad Kee Mao at Home

Step 1: Create Flavor Explosion

• Oyster sauce
• Soy sauce
• Fish sauce
• Dark soy sauce
• Brown sugar

Whisk everything together in a bowl until sugar melts completely.

Step 2: Cook Noodle Base

Boil rice noodles following package directions until they’re perfectly tender. Drain and set aside.

Step 3: Sizzle and Sear

Fire up your wok or large skillet with vegetable oil over high heat.

• Minced garlic
• Chopped chilies

Quickly stir until aromatic and fragrant.

Add your chosen protein and cook until golden and fully done.

• Sliced onions
• Bell peppers
• Broccoli
• Snap peas

Stir-fry for 2-3 minutes until veggies are crisp and vibrant.

Step 4: Bring Everything Together

Pour noodles into the wok.

Drench with prepared sauce.

Toss and mix until every strand is coated with deliciousness.

Sprinkle fresh Thai basil leaves.

Continue stirring for another minute.

Step 5: Plate and Devour

Transfer steaming noodles to plates.

Serve immediately while hot and bursting with flavor.

Tips for That Perfect Wok Toss

• Boost Flavor Intensity: Crush Thai basil leaves just before adding to release maximum aroma and create a more vibrant taste profile.
• Prevent Soggy Noodles: Cook rice noodles slightly under al dente since they'll continue cooking during stir-frying, ensuring perfect texture and preventing mushiness.
• Control Spice Level: Adjust chili quantity based on personal heat tolerance; remove seeds for milder version or add extra chilies for more intense heat.
• Protein Flexibility: Easily swap proteins like chicken, shrimp, tofu, or beef to accommodate different dietary preferences without changing core recipe.
• Quick Meal Prep: Chop all ingredients beforehand and have sauce mixed to streamline cooking process, reducing total preparation time to under 20 minutes.

Storage and Reheating Tips for Drunken Noodles

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days maximum.
• Place noodles in a microwave-safe dish, sprinkle a few drops of water, and heat in 30-second intervals. Stir between intervals to distribute heat evenly.
• Warm noodles in a wok or skillet over medium heat. Add a splash of water or extra sauce to prevent drying. Stir frequently until heated through.
• Fresh Thai basil loses flavor quickly, so consume reheated noodles within 1-2 days for the best taste and texture.

Pair These with Thai Drunken Noodles

• Crisp and light beer that perfectly balances the spicy and savory flavors of the drunken noodles, cutting through the richness while complementing the dish's bold taste profile.
• Serve a small portion of steamed jasmine rice alongside the noodles to absorb extra sauce and provide a neutral base that enhances the main dish's complex flavors.
• Create a refreshing drink mixing cucumber slices, fresh lime juice, and sparkling water to cool down the spiciness and provide a bright, clean palate cleanser between bites.
• Add a side of traditional Vietnamese or Thai spring rolls with a sweet chili dipping sauce to introduce a crunchy texture that contrasts with the soft, silky noodles.

Variations of Thai Drunken Noodles to Try

• Vegetarian Delight: Replace protein with tofu, tempeh, or seitan. Use vegetable broth instead of fish sauce for a plant-based version that maintains authentic flavor profile.
• Gluten-Free Option: Swap regular soy sauce with tamari. Use gluten-free rice noodles and verify oyster sauce is gluten-free or replace with coconut aminos for similar umami taste.
• Low-Carb Alternative: Substitute rice noodles with zucchini noodles or spiralized vegetables. Reduce brown sugar or use monk fruit sweetener to keep carbohydrate content low while preserving traditional Thai taste.
• Protein Power Boost: Add shredded chicken, sliced beef, or shrimp as primary protein. Include extra vegetables like mushrooms or baby corn for increased nutritional value and texture variety.

Thai Drunken Noodle FAQ

• What makes Thai Drunken Noodles different from other stir-fried noodle dishes?

The key difference is the bold, spicy flavor profile created by combining multiple sauces like oyster, soy, and fish sauce, along with fresh Thai basil and chilies that give it a unique, intense taste.

• Is this dish actually made with alcohol?

No, the name “Drunken Noodles” is a culinary term referring to the spicy, bold flavors that are so intense they might make you feel like you’ve had a few drinks.

• Can I make this dish vegetarian?

Absolutely! Simply skip the protein or replace it with tofu, and use vegetarian-friendly soy sauce to create a delicious plant-based version of this classic Thai street food.

• How spicy are Drunken Noodles?

The spice level is customizable by adjusting the number of chilies. Typically, it’s medium-hot, but you can reduce or increase the chilies to match your personal heat tolerance.

Thai Drunken Noodles (Pad Kee Mao) Recipe

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4.8 from 10 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Sizzling Thai Drunken Noodles dance with bold, spicy flavors that capture street-food magic from Bangkok’s bustling kitchens. Savory rice noodles tangle with tender proteins and aromatic herbs, promising a mouthwatering journey through authentic Thai cuisine you’ll crave again and again.

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Ingredients

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Protein:

• 1 cup chicken, shrimp, or tofu, thinly sliced

Noodles and Base Ingredients:

• 8 ounces (226 grams) wide rice noodles
• 2 tablespoons (30 milliliters) vegetable oil
• 1 small onion, sliced

Vegetables and Herbs:

• 1 bell pepper, sliced (red or green)
• 1 cup broccoli florets
• 1 cup snap peas
• 1 cup Thai basil leaves (substitute with regular basil if unavailable)
• 2 cloves garlic, minced
• 23 Thai birds eye chilies, finely chopped (adjust to taste)

Sauce Ingredients:

• 3 tablespoons (45 milliliters) oyster sauce
• 2 tablespoons (30 milliliters) soy sauce
• 1 tablespoon (15 milliliters) fish sauce
• 1 tablespoon (15 milliliters) dark soy sauce
• 1 tablespoon (15 grams) brown sugar

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Instructions

1. Craft a vibrant sauce by whisking oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar in a small bowl until completely integrated, creating a harmonious flavor base.
2. Submerge rice noodles in boiling water, following package guidelines to achieve an al dente texture. Carefully drain and reserve for later incorporation.
3. Ignite a large wok with vegetable oil over medium-high heat, then introduce minced garlic and chopped chilies, releasing their aromatic essence for approximately 30 seconds.
4. If utilizing protein, sear it until golden and thoroughly cooked, ensuring a rich, caramelized exterior.
5. Toss sliced onion, bell pepper, broccoli, and snap peas into the wok, stirring vigorously for 2-3 minutes to maintain a crisp, vibrant vegetable profile.
6. Gently fold cooked noodles into the wok, followed by the previously prepared sauce, meticulously coating each ingredient to distribute flavors evenly.
7. Sprinkle fresh Thai basil leaves into the mixture, continuing to stir-fry for an additional minute until the herbs wilt and meld with the remaining components.
8. Plate the drunken noodles immediately, presenting a steaming, fragrant dish bursting with Thai-inspired culinary complexity.

Notes

• Choose wide, flat rice noodles for authentic texture and best absorption of savory sauce.
• Prep all ingredients beforehand to ensure quick, seamless stir-frying without burning garlic or chilies.
• Control spice levels by adjusting the number of chilies or using milder pepper varieties for sensitive palates.
• Transform into vegetarian version by replacing protein with tofu or adding extra vegetables like mushrooms or eggplant.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 30 mg